Difference between revisions of "Pumpkin Custard"
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''adapted from [https://nourishedkitchen.com/pumpkin-custard-recipe/ Nourished Kitchen]''<br> | ''adapted from [https://nourishedkitchen.com/pumpkin-custard-recipe/ Nourished Kitchen]''<br> | ||
'''Ingredients'''<br> | '''Ingredients'''<br> | ||
| − | 2 cups pumpkin purée (from 1 pie pumpkin)<br> | + | 2 cups pumpkin purée (from 1 pie pumpkin, or one 15oz can of pumpkin purée)<br> |
9 egg yolks (beaten)<br> | 9 egg yolks (beaten)<br> | ||
2 cups heavy cream<br> | 2 cups heavy cream<br> | ||
Latest revision as of 13:20, 25 November 2020
← desserts
adapted from Nourished Kitchen
Ingredients
2 cups pumpkin purée (from 1 pie pumpkin, or one 15oz can of pumpkin purée)
9 egg yolks (beaten)
2 cups heavy cream
3/8 cup (6Tbsp) brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
whipped cream (to serve)
Directions
Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
Whisk pumpkin purée, egg yolks, cream, sugar and spices together in a large mixing bowl until uniformly blended.
Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.
Cool to room temperature, and serve with sweetened whipped cream.
